The easy strawberry cake

Traditional Yorkshire Parkin

A traditional cake made of oatmeal, treacle and golden syrup and spices.

French Opera Cake

Red white and blue sponge

Kinnathappam

A childhood favorite, this steamed rice cake is another Kerala staple. But while many make this flavored with cumin or cardamom, I always prefer the one that my grandmother and mother used to make -- with pieces of banana on top. you will need the sweet naadan Kerala plantain to make it awesome.

Paal cake

A Malabar tea shop special, this tastes better the next day, and then, it is addictive. Kind of like donuts.

Old style Kerala sponge cake- I still haven’t achieved that old taste!

Growing up, we used to get these yellow flower shaped cakes back home. I loved the taste and the aroma of those. They still make something that looks like those cakes, but sadly, not at all the same taste or texture. I couldn't find a recipe online either! I tried to recreate that and came up with this. This is delicious, but not that old cake. Wonder what flavoring or essence they used back then. Same with the plum cake that we used to get back then. Today's plum cake is not at all like the old ones.

Valentine’s Day 2019

This Valentine's, I used my homemade ice creams to make a Baked Alaska. Always wanted to make one, but never did, till now.. At first, I thought of buying the chocolate cake, then decided to make my own. But since we only need a part of that cake for this, I did some chocolate-buttercream frosting on the rest of it, and got a nice, three-layer chocolate cake too.

Baked Alaska

Christmas 2018

Rum balls

Pecan balls

Christmas cookies

Mince pies

brioche

brioche

Italian biscotti/ British rusk

Swedish saffron buns

creme brulee

garlic shrimp on lettuce leaves with marie-rose sauce and tomato-onion garnish

Battenberg cake

Another English favorite. Made the marzipan with sugar syrup and almond meal. Didnt want to use egg white or gelatin.

Valentines, Birthday, and such

One of  the cakes in my cake to do list is the sacher torte. Along with the Swedish Prinsesstarta, the German Donauwellen, the Austrian Sacher torte seems to be world renowned. I had never tasted any of these, until I made them. I had come  across mentions of these online. Actually I first read of the Hotel Sacher in a Betty Neels novel  long time ago! In any case, this Valentines I planned on making the Sacher torte. As it is my birthday time too, it was doubly exciting. Tummy travels! get it? like time travel? hehe .
And there is the Chinese New Year too!  The recipe I followed had the cake in three layers, while the original has two. Next time, I will stick to two.

Here is a  slice of my Sacher torte, served with the traditional unsweetened whipped cream.

As it is Valentines, one has to have strawberries and chocolate.

And something fruity and sweet and with a kick 

Hence, the strawberry jello shots:

and a milder cocktail:

So,  a berry mimosa

but then what is a birthday and a New Year without payasam? Palpayasam it is.

fairy cake

fairy cake

                                                       

Another staple in the Betty Neels kitchen,  served with tea.. esp. for children. When I looked for a recipe, I found that there is a serious debate as to whether this is called a butterfly bun/cake or a fairy cake.  Basically, a cupcake. Other usual cakes in her kitchen are the Victoria sandwich cake, madeira cake, and seed cake.

Recipe for fairy cake:


 125g (4.5oz) butter, softened

125g (4.5oz) caster sugar

1tsp vanilla extract

2 eggs

150g (5oz) plain flour

¼tsp baking powder


For the filling:

100ml (3.5fl oz) raspberry or strawberry jam

200ml (7fl oz) crème Chantilly or vanilla buttercream icing

Icing sugar, for dusting

Dragèes (metallic sugar balls), to decorate (optional
 
Method
 
1.Preheat the oven to 190ºC, 375ºF, gas 5. Line a 12-hole fairy cake tin, or a 24-hole tin for mini cakes, with 12 (or 24) paper cases.


2.Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.

3.Add the eggs, one at a time, beating continuously, then sift in the flour and baking powder. (If you are pushed for time, and the butter is sufficiently soft, put the butter, sugar, eggs, vanilla, flour and baking powder into an electric food mixer and briefly whiz just until the mixture comes together.)

4.Divide the mixture evenly between the paper cases using two teaspoons for mini cakes or two dessertspoons for larger ones. Cook in the oven for 8-12 mins, or until golden and springy to the touch. (The mini cakes may take just 5 mins.) Transfer the cakes to a wire rack to cool.

5.When cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside. Spread half a teaspoon or so of jam on the top of the cut cake, then spoon or pipe the crème Chantilly or buttercream on top of the jam. Arrange two butterfly wings at an angle on top of each cake. Dust generously with icing sugar and decorate with dragèes, if using.

Note: When you cream your butter and sugar, make sure you do this really thoroughly until the mixture is pale. Do the same when you beat your eggs. This means you've beaten in lots of air and that's a great start for well-risen fairy cakes.

Source: http://www.goodtoknow.co.uk/recipes/450609/Rachel-Allen-s-fairy-cakes

I placed m & ms down the middle of the wings.

double-layered chocolate cake with caramel filling

This is one moist chocolate cake with a gooey caramel filling. I found this recipe on the internet, on various sites. One of the recipes for chocolate cakes, that I have used, and liked.

For the chocolate cake:

 -- Ina Garten's recipe:

1. 1 3/4 cups all-purpose flour, plus more for dusting
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 2 teaspoons baking soda
5. 1 teaspoon baking powder
6. 1 teaspoon kosher salt
7. 1 cup buttermilk
8. 1/2 cup vegetable oil
9. 2 large eggs
10. 1 teaspoon pure vanilla extract
11. 1 cup freshly brewed hot coffee

Preheat the oven to 350°F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.

In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Source for recipe: http://www.foodandwine.com/recipes/double-chocolate-layer-cake

for the caramel filling:

makes 2 cups

2 cups sugar
1/2 cup water
1/2 cup heavy cream, lukewarm
2 tbsp butter
14 cup heavy cream, lukewarm

optional -- 2 tbsp rum
1/4 cup corn syrup

Sugar + water in saucepan on med- high heat. When the color of the melting sugar changes around the outer edges to an amber-brownish color, remove from heat. Stir well using a wooden spoon.

Now it will be a golden brown colored syrup. While stirring this, pour in the 1/2 cup of lukewarm heavy cream and butter. Will bubble. Keep stirring.

Then add the rest of the cream, and stir till the sauce is smooth.

Transfer to heatproof jar. Allow to cool covered with plastic wrap, for an hour or so. For this cake you will need only half of the caramel sauce. The remaining can be stored in the refrigerator.

Before using chilled sauce, it can be warmed in the microwave for 30 seconds.

Source: http://savorysweetlife.com/

For the chocolate buttercream frosting



1 cup unsalted butter, softened
31/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp table salt
2 tsp vanilla

4 tbsp milk or cream

Cream butter with paddle of mixer.
Sift sugar + cocoa. Mix.

Add vanilla, salt, milk. Beat well - 3 mts.

Thicken with sugar, if needed.

Thin with milk.

Frosting and filling the cake


Place one cake flat side up on the cake board. Make a dam/ridge along the edge using some of the frosting, using a decorating bag attached with a regular wide, round tip.
Pour in the caramel sauce.
Place the second cake, flat side up, on top of this . Press down gently.
Now using an offse spatula, coat the cake with the frosting, just to cover it thinly.
Let it set in the refrigerator for 30 minutes.
Apply the rest of the frosting evenly all over the cake.
You may make gum paste shapes to decorate, or just some sprinkles or sugar pearls.
Let set in the refrigerator for at least 2 hours.

Victoria Sandwich Cake

Also called Victoria sponge cake, this is a cake that a Betty Neels heroine or her mom will have handy for afternoon tea at home. Back home, I had made this for my brother's birthday, a long time ago. Of course, I do not think it crossed my mind then, that  it was a Neels staple. A basic, easy cake that can be dressed up or down ( try different fillings, icings, decorations) and which tastes wonderful.

Ingredients

8 tbsps unsalted butter ( 1 stick)
1 cup self-rising flour
1 tsp baking powder
Pinch of salt
1/2 cup castor sugar (powdered, not confectioner's)
3 large eggs
1/2 tsp vanilla extract
whipped cream - 4 tbsp
raspberry jam -- 3-4 tbsp

Preheat oven to 350°F.
Sift flour+baking powder + salt in bowl.
Combine butter + sugar in mixer.
Add eggs and vanilla. Mix. Low speed.
Add flour mixture. Combine. Do not overbeat.
Transfer batter into two 7"x 1½" round, greasedcake pans lined with parchment paper.
Spread it evenly with a spatula.
Bake 20-25 minutes until tops are golden.
Let set for 2 minutes in the pans. Then, cakes onto racks. Cool.
Place one cooled layer on a serving plate and spread whipped cream within half inch of edges.
Spread jam on the other layer. Invert and place it on top of the first layer.
Sprinkle top with sugar.

Note: The size of the cake pan--shouldn't be too deep.